Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Melt Hershey Semi-Sweet Chocolate chips in microwave or double boiler. Add to previous mixture. Combine the flour and salt; add to creamed mixture until blended. Spread into a greased 13-inch X 9-inch baking pan. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. (Do not over bake). Cool in pan on a wire rack.

Ingredients:
Top Layer:

1 cup butter, softened

2 cups sugar

4 eggs

1 cup all-purpose flour

2 teaspoons vanilla extract

1/2 teaspoon salt

Directions:

Using a mixer, cream butter and sugar until light ant fluffy. Beat in eggs and vanilla. Combine the flour and salt; add to creamed mixture until blended. Spread into a greased 13-inch X 9-inch baking pan. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. (Do not over bake). Cool in pan on a wire rack.

Using two different size round cutters, cut pieces of both brownies.

Cream Cheese Frosting:
Ingredients:

8 ounces Philadelphia brand Cream Cheese

2 cups powdered sugar

1 teaspoon vanilla

In mixer, cream the cream cheese, add the powdered sugar and the vanilla.

Using 1 cup Hershey’s Milk Chocolate Chips, melt in double boiler or microwave. Dip fresh strawberries and set on wax paper to harden.

To assemble brownies:

Spread a layer of frosting on the bottom layer, add a layer of thinly sliced strawberries top with the top layer. Drizzle some of the melted chocolate on top of this layer, garnish with a chocolate covered strawberry.

Mix sugar and shortening until completely mixed. Add water (1 tablespoon at a time) until icing is of spreading consistency. Add flavorings and Hershey’s Cocoa.

3rd Place
Matthew Brown
Elizabethtown Fair – Lancaster County

Peanutty Puppy Chow Brownies

Brownie:

1 cup (2 sticks) butter, melted

2 cups sugar

3/4 teaspoon instant espresso powder

2 teaspoon vanilla extract

4 eggs

3/4 cup Hershey’s Cocoa

3 tablespoons Hershey’s Special Dark Cocoa

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup Hershey’s Semisweet Chips

Preheat oven to 350 degrees. Grease 13 x 9 baking pan. In large microwave-safe bowl, place butter. Microwave in 30 second increments on HIGH until completely melted. Dissolve espresso powder in melted butter. Stir in sugar and vanilla. Add eggs, one at a time, beating well with an electric hand mixer after each addition. Add cocoas; beat until well blended. Add flour, baking powder and salt; beat well. Stir in semisweet chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies to pull away from sides of pan. Cool completely in pan on wire rack. Spread brownies with cooled ganache. Sprinkle with puppy chow and press lightly into ganache. Pile remaining ganache on top of brownies, if desired. Garnish as desires.

Ganache:

1/2 cup heavy cream

1 tablespoon Hershey’s Special Dark Cocoa

1 cup Hershey’s Semisweet Chocolate Chips

Heat cream in small saucepan until bubble start to form around the edge of the pan. Remove from heat. Whisk in cocoa and chocolate until chocolate is completely melted and the mixture is smooth. Cool to room temperature.